SOME OLD PALATINE RECIPES
This recipe for a Palatine egg puff was contributed by Phyllis Fisher, owner with her husband Jim of What Cheer Hall bed and breakfast (the former Benjamin Bowen house) in Newport, New York. During my visit Phyllis served an egg puff, which resembles a delicate upside-down mushroom cap! Egg puffs can be cut into quarters and served with butter, syrup or powdered sugar.
Palatine Egg Puff
3 tablespoons margarine or butter
1/2 cup flour
1/2 cup milk
pinch of salt
Melt margarine in pie plate (glass works well) to sizzling in 450 degree oven. Beat eggs, add flour, add milk, add pinch of salt. When margarine is sizzling, beat into above mixture. Pour into pie plate. Return to oven for 18 minutes, remove and serve.
"The following recipes come from part of a cookbook put out many years ago by members of the Old Yellow Church, Remensneider's Bush, Town of Manheim. Most of the members were descendants of Palatine settlers. I do not have the whole book and I do not know the date, but I would guess it to be the early 1900s." Jane Dieffenbacher.
One egg, 1 cup New Orleans molasses, 1/2 cup milk, 1/2 cup sugar, butter the size of an egg, 2 cups flour, 1 teaspoon saleratus. Maude Goodell
Four eggs, 1 cup of sugar, 1 cup of molasses, 3/4 cup of butter, 3 tablespoons of cinnamon, 1 tablespoon of cloves, 2 lbs. of currants, 1 nutmeg, 3 lbs. of raisins, 1/2 lb. of citron, 1 teaspoon of soda, 3 1/2 cups of flour, 1 can of peaches; boil the juice down thick and cut the peaches in chunks. Bake a long time, slow; have the pan all lined with well buttered paper, and stand the pan on an iron to prevent burning on the bottom. Mrs. Israel Keller.
Two-thirds cup of sour cream and fill the cup with buttermilk, 2 cups butter milk, 1/2 cup sugar, 1 cup wheat flour, 3 cups corn meal, 2 teaspoons salt, 2 teaspoons soda, level full. This makes two large or three small cakes. Mrs. Caroline Kilts.
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